Ciscoe recipe: Sesame Roasted Halibut with Sweet and Spicy Rhubarb Sauce


by Lynne Vea, PCC Natural Markets Chef

Posted on April 10, 2010 at 2:10 PM

Updated Saturday, Apr 10 at 2:11 PM

For the halibut:
4 halibut filets, about 4-6 ounces each, skin on
2 tablespoons soy sauce
2 tablespoons sesame seeds
Finely sliced green onion

Place the filets in a parchment lined baking dish. Brush with the soy sauce and sprinkle with the sesame seeds. Roast for 12-15 minutes (depending on thickness) or until the halibut is just opaque through. (Don't overcook!)

For the Rhubarb sauce:
2 tablespoons vegetable oil, such as canola, peanut or sunflower
3 cloves garlic, minced
1 tablespoon minced ginger
1 cup thinly sliced rhubarb, tossed with 1 teaspoon sugar
3 green onions, cut into 1 inch pieces
1/2 red bell pepper, cut into strips
1/2 pasilla chile, cut into strips
2 tablespoons Thai sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey or brown sugar
Heat the oil in a heavy sauté an or wok over medium high heat. Add the garlic and ginger an cook for a scant 30 seconds. Add the rhubarb and stir fry for 30 seconds. Add the green onions, bell pepper strips and pasilla strips and stir fry for 1 minute more. Reduce the heat to low and add the last 4 ingredients. Cook to heat through.